Blueberry Peach Streusel Recipe, Seasonal Fruit

Bread Machine Homemade Cobbler Dessert

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Peaches and blueberries are seasonal, and that’s why making two of these delicious streusels can save you money. Buy your fruit on sale when in season, then freeze one streusel to enjoy in the off-season. This streusel will stay fresh when frozen for up to 2 months. Sliced apples may be substituted for the peaches if you prefer.


  • 1/2 C water
  • 1/2 C orange juice
  • 6 tsp. grated orange zest, divided
  • 1/4 C nonfat dry milk
  • 1 egg
  • 1 1/2 tsp. salt
  • 2-1/4 C brown sugar, packed and divided
  • 2 Tbsp. butter, at room temperature
  • 3-1/4 C bread flour
  • 1/2 tsp. ground nutmeg
  • 1-1/2 tsp. instant yeast
  • 4 C fresh peaches, sliced
  • 2 C frozen blueberries
  • 1/2 C all-purpose flour
  • 6 Tbsp. butter, melted
  • 2 C almonds, sliced


Place the water, orange juice, 2 tsp. of orange zest, dry milk, egg, salt, 1/4 C of brown sugar, 2 Tbsp. of butter, bread flour, nutmeg, and yeast into the machine as directed by the manufacturer. Select the Dough cycle.

In a large bowl, mix together the peaches and blueberries, and set aside. In a separate bowl, combine the remaining brown sugar and remaining orange zest with the all-purpose flour. Stir in the melted butter until the mixture becomes crumbly.

Remove the dough when the machine is finished and place on a floured surface. Divide the dough into 2 pieces. Lightly grease the bottom of 2 ten-inch spring form pans. Press one piece of dough into the bottom of each pan. Spread half of the fruit mixture over each pan of dough. Sprinkle half of the crumb mixture and half of the almonds over the top of each streusel. Cover and let the streusels rise in a draft-free area for 60 minutes or until doubled in size.

Preheat the oven to 350 degrees. Bake the streusels for 45 minutes or until golden brown. Makes 2 streusels.

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